Vietnamese Mung Bean Cake (Bánh Đậu Xanh Nướng)

Name: Vietnamese Mung Bean Cake (Bánh Đậu Xanh Nướng)
Prep time: 4 h
Cook time: 1 h
Yield: 1 serving
Ingredients: 2 cups dried peeled mung beans; 1 can coconut milk; 1 cup whipping cream/heavy cream; 2 tbsp melted butter; 2 cup granulated sugar; 4 tbsp sweetened condensed milk; 1 cup all-purpose flour; 2 tbsp cornstarch; 2 tbsp glutinous rice flour; 2 tsp vanilla extract; ¼ tsp salt

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Prep Time
4 hrs
Cook Time
1 hr
Course
Dessert
Cuisine
Vietnamese

Vietnamese Mung Bean Cake (Bánh Đậu Xanh Nướng)

Gael Pickett

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This Vietnamese Baked Mung Bean Cake (Bánh Đậu Xanh Nướng) is an easy homemade treat that offers a creamy, smooth, and sweet richness in every bite. It captures the essence of traditional Vietnamese flavors and evokes a comforting sense of nostalgia.

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Ingredients

2 cups dried peeled mung beans (400g)
1 can coconut milk (400ml/13.5 fl oz)
1 cup whipping cream/heavy cream (250ml)(substitute with coconut milk if making a vegan version)
2 tbsp melted butter
2 cup granulated sugar (350g)
4 tbsp sweetened condensed milk
1 cup all-purpose flour (140g)
2 tbsp cornstarch
2 tbsp glutinous rice flour (can be substituted with cornstarch)
2 tsp vanilla extract
¼ tsp salt

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Instructions

Rinse the mung beans thoroughly to remove any dirt, then soak them in water for 4-5 hours.
- On the Stovetop: Place the mung beans in a pot, adding enough water to just cover them. Sprinkle in a pinch of salt. Bring the water to a boil over medium heat, then reduce the heat to low. Cover with a lid and simmer until the mung beans are soft and can be easily mashed with your fingers or a spoon.- In a Rice Cooker: Place the mung beans in the rice cooker pot, add a pinch of salt, and pour in enough water to just cover them. Cook the mung beans using the rice cooker as you would normally cook rice.
Set the oven to preheat at 330°F (165°C) for 20 minutes.
In a bowl, mix the cooked mung beans with all other ingredients until just combined (lumps are still ok). Pour half of the mixture into a blender and blend on high speed until smooth, being careful not to over-mix. Repeat with the remaining half.
Pour the batter into a lined baking mold. Bake at 330°F (165°C) for 35 minutes. Then, increase the temperature to 375°F (190°C) and bake for another 20 minutes or until the top turns golden brown.
Allow the cake to cool completely before cutting it into bite-sized pieces.